Tom Kitchin's Fish and Shellfish by Tom Kitchin

Author:Tom Kitchin
Language: eng
Format: epub
ISBN: 9781472937827
Publisher: Bloomsbury Publishing
Published: 2018-02-17T16:00:00+00:00

Thai Monkfish Curry

Roasted Sea Bream & Vegetable Tian

A vegetable tian is a bit of a simple principle as a gratin is to me. It’s a dish of romance. What I mean by this is that it’s like everything in cooking – you really need to put a lot of love in, and, like everything, the more love you put in, the better it will be. You can easily cook the tian in advance and let the flavour marry together before you return it to the oven with the fish. With this recipe, I’ve served a whole bream, but the tian is such a versatile side dish on its own that it goes with almost anything. I prefer to use a good old-fashioned earthenware dish for the country-style tian.

SERVES 2

1 sea bream, about 580g, cleaned

olive oil

sea salt and freshly cracked black pepper

For the vegetable tian

olive oil

1 red onion, thinly sliced

1 white onion, thinly sliced

2 garlic cloves, thinly sliced

2 teaspoons thyme leaves

a small handful of basil leaves

130g green courgettes, thinly sliced

130g yellow courgettes, thinly sliced

2 tomatoes, thinly sliced

½ aubergine, about 150g, halved and cut into thin half-moon slices

Ask your fishmonger to clean and trim your sea bream, but leave the skin and head on. When you get home, rinse it well, pat it dry with kitchen paper and keep it in the fridge until required.

Preheat the oven to 180˚C Fan/200˚C/Gas Mark 6. Heat a well-seasoned ovenproof sauté or frying pan with a lid over a medium-high heat, then add a good splash of oil. When it is hot, add the red and white onions, cover the pan, lower the heat and leave them to sweat for 5 minutes. You do not want them to colour at this point. Add the garlic and thyme, season lightly with salt and pepper and stir for 1 minute.

Transfer the onions into a 1.6-litre or 24cm ovenproof serving dish and spread them out, then add the basil leaves. Arrange the green and yellow courgettes, tomatoes and aubergine slices in overlapping layers, then top with a courgette slice. Add a good splash of olive oil and season with salt and pepper.

Transfer the dish to the oven and bake, uncovered, for 10 minutes. Lower t he oven temperature to 160˚C Fan/180˚C/Gas Mark 4 and continue baking for a further 25 minutes, or until you can insert a skewer without any resistance. Remove the dish from the oven and cover tightly with kitchen foil, then set the tian aside while you cook the fish.

Immediately, turn the oven temperature to 180˚C Fan/200˚C/Gas Mark 6. Pat the sea bream dry with kitchen paper and season inside and out with salt and pepper.

Heat the wiped-out sauté pan over a medium-high heat, then add a good splash of oil. When it is hot, add the sea bream, then transfer the pan to the oven and leave the sea bream to roast for 15 minutes, or until a thin skewer inserted into the thickest part near the bone feels warm when you remove it and place it against you lip.

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